This comforting, rich tortellini soup with sausage and spinach resembles a beloved pasta-in-soup classic. It makes for a wonderfully warm, single-pot meal!
While searching for fresh soup recipes, I discovered this particular one, and my first try was exceptionally satisfying.
It was so delicious that we decided to prepare it again in under a week!
We made minor adjustments to the original recipe, and it has now become a staple in our collection of favorite soups!
Crafting Creamy Tortellini Soup with Sausage and Spinach
Here is what you will require for ingredients:
- 1 lb Italian sausage – We utilized mild Italian sausage, though hot sausage works if you desire more heat.
- 1 medium onion – cut into pieces
- 4 large carrots – peeled and cut into small pieces
- 4 cloves garlic – finely minced
- 1/4 cup all-purpose flour
- 1 carton chicken broth – 900 ml (or 4 cups)
- 900 mg refrigerated cheese pasta – (For a less dense soup, use a smaller quantity.)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup fresh spinach – chopped
- 2 cups half and half
Directions for Sausage Tortellini Soup
1. If the Italian sausage has casings, remove them. Brown the sausage in a large soup pot until completely cooked. Transfer the sausage to a different bowl.
2. Sauté the onions and carrots in the pan for about 5 minutes, until tender. Stir in the garlic and cook for a few more minutes, ensuring constant stirring.
3. Incorporate the flour with the onion, carrot, and garlic, cooking for 1 minute. Gradually pour in the chicken broth while whisking to mix. Bring the mixture to a boil, then lower the heat to a simmer. Cover and let it simmer for 6 minutes.
4. Introduce the sausage, tortellini, salt, pepper, spinach, and half and half. Simmer for 5 minutes more.
Additional thoughts on this creamy tortellini soup:
- To achieve a runnier soup consistency, do not use the full package of cheese tortellini. Since we used a large family-sized package, the soup became very thick, almost like a pasta dish. While we enjoyed that texture, for a more conventional soup, try using only half the tortellini.
- For those who dislike spinach, this dish remains equally tasty without it.
- To achieve an attractive appearance, top with freshly chopped parsley.
- To add some heat, substitute spicy Italian sausage for the mild version.
- For a flavor twist, experiment with another type of tortellini.
Repurposing this Tortellini Soup for subsequent meals
This soup creates excellent leftovers! Preserve remaining portions in an airtight refrigeration vessel and warm in the microwave. Note that the tortellini might absorb more liquid and become softer during reheating. If planning to use leftovers, consider preparing and storing the pasta separately.
Freezing inquiry – "Can this sausage and tortellini soup be preserved?" – The answer is conditional. It is suitable for freezing prior incorporating the tortellini, spinach, and cream. Cooked pasta does not withstand the freeze-thaw cycle effectively. Preserve the broth in sealed freezer pouches or vessels omitting the tortellini. When ready for consumption, defrost the base, bring to a rolling boil, then integrate the tortellini, greens, and dairy. The result will be delectable!
Other cherished substantial soup formulas:
- Simple potato soup instructions
- Convert preferred soups and stews into a single-pot meal using this dumpling guide
- This autumnal pumpkin chili formulation is ideal for cool evenings
- Taco Soup-Crock Pot Method
- Chicken & Pillow Dumpling Soup(mirroring the popular restaurant version!)
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Creamy Tortellini Soup with Sausage & Spinach
A fulfilling bowl of tortellini swimming in a creamy broth with hearty sausage and wilted spinach. This warm, satisfying meal comes together quickly and feels like a hug in a cup.
Ingredients
Method
- 1. Take the Italian sausage out of its casings if necessary. In a large pot, brown the sausage completely, then set it aside in a separate bowl. 2. Add onions and carrots to the same pot and cook them for roughly five minutes until they soften. Stir in the garlic and cook for a few additional minutes, ensuring you stir constantly. 3. Mix the flour into the onion, carrot, and garlic blend and cook for one minute. Gradually pour in the chicken broth while whisking to blend. Heat the mixture until it boils, then lower the temperature to a simmer. Cover and let it simmer for six minutes. 4. Return the sausage, tortellini, salt, pepper, spinach, and half and half to the pot. Simmer for five minutes.
